Chef Dana Miller specializes in satisfying the palate with wonderfully nutritious, yet decadent treats. These dense, fudgy, gluten-free, ultra-healthy bean brownies are a great alternative to traditional brownies. They are packed with health supportive elements – fiber from the black beans, potassium from the banana, healthful fat from the coconut oil, complete protein from the quinoa, and an array of additional vitamins and minerals from the dates, cinnamon, and pecans – and you won’t even be able to detect the beans!
2 15 oz cans organic black beans, drained and rinsed
(or soak and cook your own)
3-4 small ripe bananas
1/3 cup honey
1 cup unsweetened dark cocoa powder
2 Tbs melted coconut oil
1 Tbs baking powder
2 tsp ground cinnamon
2 Tbs pure vanilla extract
1 tsp sea salt
7 pitted medjool dates
1/2 cup quinoa flour
1/2 cup allergy-free chocolate chips,
plus a little more to sprinkle on top
1 cup pecans, chopped (optional)
- Preheat oven to 350° F. Grease a 9” x 13” pan with coconut oil and set aside.
- Combine all ingredients, except chocolate chips and pecans, in a food processor and blend until smooth, scraping sides as needed. Stir in the chocolate chips and pecans (if using) and pour batter into prepared pan. Sprinkle a few extra chocolate chips over the top of the batter.
- Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing. Cut into 2″ squares for approximately 24 servings. For best results refrigerate for 24 hours before eating.